First, we need to go over tips for grilling pizza. Our grill, a Holland grill, has a very close waffle pattern grid instead of the traditional grates. It also used indirect heat so the food cooks evenly. If you are using a traditional grill, you may need to use a baking sheet and turn on low or turn off one side and place your pizza there. The other to remember is to make the pizzas small to make it easier to transfer to the grill.
Now, on to the pizza!
1. Slice cauliflower into small, flat pieces. I used about 1 cup per pizza. Toss in a drizzle of olive oil, salt, pepper and roasted red pepper flakes.
2. Roll out pizza dough (I always keep whole wheat bread dough in the fridge) into thin 6-8inch circle, flour bottom well. Place on cookie sheet to transfer to grill.
3. Top dough with pesto (about 1 tsp?), completely to the edge.
4. Sprinkle with 1/4 cup shredded mozzarella and Parmesan cheese.
5. Top with cauliflower and a bit more Parmesan cheese, if desired.
6. Next is the trickiest step, transferring to the grill! Carefully slide pizza into grill. This is why we make the pizzas small, it still takes both of us :) and still gets wonky sometimes. Rearrange toppings if neccesay.
7. Because we are using indirect heat, we start the grill after cooking (also makes it easier to transfer to the grill). You can preheat the grill if you are using baking sheet.
8. Cook 15-20 minutes until crust is done (ours is usually a bit charred on the edge kind of like a wood-fired oven pizza), cheese is melted and toppings are cooked! Depending on the grill, timing may be different so keep an eye on your pizza. We then slide off the pizza with a large grilling turner. Enjoy!
